Chebakia and White Chocolate Cookies

Imagine the nutty sweetness of traditional Moroccan chebakia folded into a buttery cookie dough, then kissed with creamy white chocolate chunks that melt into every bite. The aroma of sesame, honey, and warm spices swirls together with the indulgent richness of chocolate, creating cookies that are both comforting and exotic. Trust me, these are the kind of cookies that make you pause, smile, and reach for another.

Behind the Recipe

Chebakia is one of Morocco’s most beloved pastries, often prepared during Ramadan, and coated with sesame seeds and honey. I wanted to take that nostalgic, festive flavor and bring it into a more everyday treat. By tucking the essence of chebakia into a cookie dough and balancing it with white chocolate, the result is a delightful marriage of tradition and modern indulgence.

Recipe Origin or Trivia

Chebakia itself is centuries old, thought to have originated in North Africa as a sesame-honey pastry shaped into intricate flowers. It’s deeply tied to cultural celebrations and family gatherings. By transforming it into cookies, we pay homage to those flavors while making them accessible in a simple, grab-and-go format. The addition of white chocolate adds a playful Western twist that still complements the spiced, nutty backdrop.

Why You’ll Love Chebakia and White Chocolate Cookies

These cookies are so much more than a sweet bite. Here’s why they’ll steal the spotlight in your kitchen:

Versatile: Ideal for tea time, dessert platters, or festive celebrations.
Budget-Friendly: Uses pantry staples with just a few specialty ingredients.
Quick and Easy: No intricate shaping required—just scoop and bake.
Customizable: Adjust spices, nuts, or chocolate to your preference.
Crowd-Pleasing: A unique cookie that impresses both kids and adults.
Make-Ahead Friendly: The dough can be chilled and baked later.
Great for Leftovers: Stay fresh for days and taste even better the next day.

Print

Chef’s Pro Tips for Perfect Results

A few little tricks make all the difference:

1. Lightly toast sesame seeds before adding for maximum flavor.
2. Chill the dough for at least 30 minutes to prevent spreading.
3. Don’t overbake, the cookies should stay slightly soft in the center.
4. Add honey just before mixing in dry ingredients to keep dough smooth.
5. Sprinkle extra sesame seeds on top before baking for a gorgeous finish.

Kitchen Tools You’ll Need

These simple tools will help you bake with ease:

Mixing Bowls: For wet and dry ingredients.
Hand Mixer or Stand Mixer: Makes creaming butter and sugar effortless.
Baking Sheet: Flat surface for even baking.
Parchment Paper: Prevents sticking and helps cookies bake evenly.
Cookie Scoop: Keeps portions uniform for perfect cookies.

Ingredients in Chebakia and White Chocolate Cookies

Each ingredient plays its role in creating a cookie that’s chewy, fragrant, and sweetly spiced.

1. All-Purpose Flour: 2 cups, provides structure.
2. Baking Powder: 1 teaspoon, helps cookies rise slightly.
3. Salt: 1/2 teaspoon, balances sweetness.
4. Ground Cinnamon: 1 teaspoon, adds warm spice.
5. Ground Anise Seeds: 1/2 teaspoon, a signature chebakia flavor.
6. Ground Ginger: 1/2 teaspoon, subtle heat and depth.
7. Unsalted Butter: 3/4 cup (1 1/2 sticks), softened for a rich base.
8. Granulated Sugar: 3/4 cup, sweetness and crisp edges.
9. Honey: 1/4 cup, brings that chebakia essence.
10. Egg: 1 large, for binding.
11. Vanilla Extract: 1 teaspoon, enhances flavor.
12. White Chocolate Chunks: 1 cup, creamy bursts throughout.
13. Toasted Sesame Seeds: 1/2 cup, nutty crunch and flavor.
14. Orange Zest: 1 teaspoon, adds brightness.

Ingredient Substitutions

Here are some easy swaps to suit your needs:

White Chocolate: Use dark or milk chocolate for a different sweetness.
Sesame Seeds: Swap with chopped almonds or pistachios.
Honey: Maple syrup or date syrup for a different twist.
Butter: Coconut oil for a dairy-free option.
All-Purpose Flour: A gluten-free blend if needed.

Ingredient Spotlight

Sesame Seeds: Lightly toasted, they bring out a nutty depth that ties the cookie back to its Moroccan roots.
Honey: Sticky, golden, and fragrant, it creates that chebakia sweetness and helps keep the cookies soft.

Instructions for Making Chebakia and White Chocolate Cookies

Now let’s bake these little bites of joy step by step.

1. Preheat Your Equipment: Preheat oven to 350°F (175°C) and line baking sheets with parchment paper.
2. Combine Ingredients: In one bowl, whisk flour, baking powder, salt, cinnamon, anise, and ginger. In another, cream butter and sugar until light, then beat in honey, egg, and vanilla. Gradually add dry mix until combined.
3. Prepare Your Cooking Vessel: Stir in white chocolate chunks, sesame seeds, and orange zest until evenly distributed.
4. Assemble the Dish: Scoop dough onto baking sheets, spacing about 2 inches apart. Sprinkle extra sesame seeds on top.
5. Cook to Perfection: Bake 10–12 minutes until edges are golden but centers are still soft.
6. Finishing Touches: Let cookies cool on sheets for 5 minutes before transferring to a rack.
7. Serve and Enjoy: Enjoy warm with tea or store in an airtight container.

Texture & Flavor Secrets

These cookies balance chewy centers with crisp edges, while the sesame adds crunch and nuttiness. The honey laces the dough with moisture, and the white chocolate creates creamy little pools that melt into the spiced base.

Cooking Tips & Tricks

• Toast sesame seeds for a more intense flavor.
• Zest the orange finely so it blends into the dough.
• Use chunks of white chocolate instead of chips for better melt.

What to Avoid

• Don’t skip chilling the dough, or cookies may spread too thin.
• Avoid overbaking, they’ll lose their soft chew.
• Don’t use overly strong honey that can overpower the spices.

Nutrition Facts

Servings: 18 cookies
Calories per serving: 210

Note: These are approximate values.

Preparation Time

Prep Time: 20 minutes
Cook Time: 12 minutes
Total Time: 32 minutes

Make-Ahead and Storage Tips

You can prepare the dough up to 2 days ahead and keep it chilled. Baked cookies store well in an airtight container at room temperature for up to 5 days. For longer storage, freeze both dough balls or baked cookies for up to 2 months.

How to Serve Chebakia and White Chocolate Cookies

Serve alongside mint tea for a Moroccan-inspired pairing, or with a scoop of vanilla ice cream for a decadent dessert. A dusting of powdered sugar also makes them look extra festive.

Creative Leftover Transformations

Crumble cookies over yogurt parfaits, use them as an ice cream sandwich base, or crush into a crust for a cheesecake with Moroccan flair.

Additional Tips

Add a pinch of saffron if you want an even more traditional Moroccan note. If you like crunchier cookies, extend the bake time by 2 minutes. For a more rustic look, hand-chop the white chocolate into irregular chunks.

Make It a Showstopper

Stack cookies high on a platter with a drizzle of white chocolate across the top. Garnish with whole sesame seeds and orange zest curls for a bakery-style presentation.

Variations to Try

• Add chopped dried figs or dates for extra sweetness.
• Use dark chocolate and sprinkle sea salt on top for balance.
• Mix in shredded coconut for a tropical twist.
• Fold in pistachios along with sesame for added crunch.
• Add a teaspoon of rosewater for floral notes.

FAQ’s

Q1: Can I make these cookies gluten-free?

Yes, use a 1-to-1 gluten-free flour blend.

Q2: Can I use black sesame seeds?

Absolutely, they add striking color and nuttiness.

Q3: Do these cookies freeze well?

Yes, both dough and baked cookies freeze beautifully.

Q4: Can I use chocolate chips instead of chunks?

Yes, though chunks give a better melt.

Q5: Can I reduce the sugar?

You can reduce by 2 tablespoons without affecting texture.

Q6: Can I make them vegan?

Yes, swap butter with coconut oil, honey with maple syrup, and use a flax egg.

Q7: What’s the best honey to use?

A mild floral honey works best without overpowering flavors.

Q8: Can I double the recipe?

Yes, it scales easily.

Q9: How do I know when they’re done?

Edges should be golden but centers still soft.

Q10: Can I add nuts?

Yes, pistachios or almonds complement the flavors beautifully.

Conclusion

Chebakia and White Chocolate Cookies are a delightful blend of tradition and creativity, taking Moroccan flavors and wrapping them into a chewy, comforting treat. With their warm spices, nutty sesame crunch, and creamy bursts of white chocolate, these cookies are a total game-changer. Bake them once, and you’ll be hooked on their unique charm.

Watch How To Make Similar Too Chebakia and White Chocolate Cookies